I really want to make a blood orange version of my very popular cream ale for this summer. I've been looking into flavoring products. I found this compound swirl thing from Amoretti, and it was great - kind of an iced cream topping or patisserie ingredient, really - but it is all sugar, and I'm both not excited for the refermentation possibilities, or the fact that it is very hard to carbonate stuff with a lot of sugar (we used to do our own rootbeer, before it became a pain in the butt).
I've tried looking into some flavorings, but Amoretti's is very artificial tasting. I'm going to check out Bakto...
Here's the thing: obviously I'd prefer to use the real thing, and I have a lot of experience making beer with real peach or apricot or strawberry or blueberry... but there is something in my hindbrain that shudders at the thought of fermenting oranges. I'm a trained chef, and I know that boiling orange juice to make a sauce ends up with something approaching horse piss in flavor. I cannot imagine that I am going to do much better with fermenting oranges.
I know orange beers exist. How are people making them? Is it flavoring? Are you using real fruit? If so, are you letting it have a secondary fermentation, or are you adding it cold side, and assuming it won't ferment out (or are preventing it with pasteurization?)? Please help.
I've tried looking into some flavorings, but Amoretti's is very artificial tasting. I'm going to check out Bakto...
Here's the thing: obviously I'd prefer to use the real thing, and I have a lot of experience making beer with real peach or apricot or strawberry or blueberry... but there is something in my hindbrain that shudders at the thought of fermenting oranges. I'm a trained chef, and I know that boiling orange juice to make a sauce ends up with something approaching horse piss in flavor. I cannot imagine that I am going to do much better with fermenting oranges.
I know orange beers exist. How are people making them? Is it flavoring? Are you using real fruit? If so, are you letting it have a secondary fermentation, or are you adding it cold side, and assuming it won't ferment out (or are preventing it with pasteurization?)? Please help.
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